Tag Archives: spinach

Spinach with Bacon & Mustard Seeds

Spinach with Bacon & Mustard SeedsOh, it does seem as if it is a long cool spring here in Hawke’s Bay and while there are good quantities of asparagus – finally – other spring produce such as strawberries are very slow off the mark!

However, there are lots of lovely spring leafy greens and the tender smaller leaves really are a treat after their larger more mature
winter cousins.

Spinach with Bacon & Mustard Seeds

This is another easy side which makes an interesting side for any number of grilled, roasted, pan-cooked or barbecued proteins. For a mainly
vegetable meal, serve with roasted potato wedges or crusty bread.

Serves 4

2 rashers bacon, rind removed, meat cut into strips
1 small onion, chopped
olive oil
1 tbsp yellow mustard seeds
1 clove garlic, finely chopped
pinch smoked chipotle flake, or to taste
1 bunch spinach, stems removed, leaves roughly chopped

1              Place bacon, onion and a splash of oil in a frying pan, cover and cook, over a medium heat, stirring occasionally, for 8-10 minutes or until bacon is cooked and onion is soft and translucent.

2              Add mustard seeds, garlic and chipotle flake and cook,
tossing, for 1-2 minutes or until fragrant. Add spinach, cover and cook, tossing occasionally, for 4-5 minutes or until spinach wilts.

Where did the ingredients for this dish come from:
Bacon: Holly Bacon – Hastings; Onion, spinach, garlic: Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n
Peppers
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard seeds.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy Sausage, Potato & Spinach Skillet Dinner

Spicy Sausage, Potato & Spinach Skillet Dinner

A new product, especially from a local artisan producer, is one of the things I find very exciting and I am always compelled to buy the product to support the producer. However, on this occasion I cannot take credit as I was not the one doing the shopping. For various
reasons, JR has been on shopping duty lately and when he arrived home with uncured/raw chorizo from Holly Bacon the other day I knew all the years of teaching him to shop and look out for new products had not been wasted. I did have to ring Holly Bacon to get the low-down on the these lovely sausages as JR wasn’t sure what they were, but that was easy so I’m not complaining.

While we have several local producers who make chorizo they make cured chorizo (which I also love), but I am thrilled to see this new product as it can be used in such different ways and one way, often used for various European sausages, is to remove the casing and crumble the meat and then to use as we would mince, but, of course, so much more tasty. The chorizo that Holly Bacon is making are well spiced, but not overly hot so make them perfect for a family meal.

Spicy Sausage, Potato & Spinach Skillet Dinner

This one pan meal relies on the seasoning of the sausage to give the dish its flavour – if unsure of the flavour of the sausage cut off a small piece and cook in a hot frying pan or the microwave and taste. I also use this trick to test the seasoning of meatloaf and meatballs.

The sausages I used are gluten-free, but check the ones you are using, if this is a concern for you.

Serves 4

500g uncured/raw spicy sausages of your choice – I used uncured/raw chorizo sausage
olive oil
500g small potatoes
½ cup white wine
400g can diced tomatoes
1 bunch spinach, leaves shredded

1              Remove casings from sausages and crumbled meat. Boil, steam or microwave potatoes until just tender and cut into bite-sized pieces.

2              Heat a large frying pan over a medium heat, add a splash of oil, then sausage meat and cook, tossing and breaking up for 4-5 minutes or until sausage is cooked and starts to brown. Remove
sausage from pan and set aside.

3              Add potatoes to pan and cook, tossing for 4-5 minutes or
until potatoes brown. Remove and set aside.

4              Deglaze pan with wine, bring to simmering and simmer for 4-5 minutes or until wine reduces by about half. Add tomatoes, bring to simmering and simmer, stirring occasionally, for 7-10 minutes or until tomato mixture reduces and thickens.

5              Add spinach, cover and cook for 3-4 minutes or until spinach wilts. Return sausage and potatoes to pan, cover and cook for 4-5 minutes longer to heat through.

Where did the ingredients for this dish come from:
Uncured/raw chorizo: Holly Bacon – Hastings; Spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, tomatoes.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Slow-cooked Leeks & Fennel with Spinach & Fish

Slow-cooked Leeks & Fennel with Spinach & Fish

This recipe is all about great ingredients – wonderfully fresh
vegetables, locally cured bacon and the freshest of locally caught fish.

Slow cooking the leeks and fennel makes them wonderfully soft and buttery with the bacon giving the dish fabulous saltiness and the spinach lovely freshness.

Slow-cooked Leeks & Fennel with Spinach & Fish

Because of the bacon I usually find this dish requires no additional salt, but as always check the seasoning before serving and season with salt, if necessary.

Serves 4

4 rashers bacon, rind removed, meat cut into strips
2 medium leeks, thinly sliced
2 bulbs fennel, sliced, any green feathery tops reserved
olive oil
1 bunch spinach, leaved chopped
600g firm white fish fillets, cut into large pieces
freshly ground black pepper

1              Place bacon, leeks, fennel and a good splash of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables soften and bacon is cooked.

2              Add spinach, cover and cook, stirring occasionally, for 4-5 minutes or until spinach wilts. Add fish, toss to combine and cook for 4-5 minutes longer or until fish flakes when tested with a fork.
Season with a good grind of black pepper. Serve scattered with chopped fennel tops.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Bacon: Holly Bacon – Hastings; Leeks, fennel, spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other fish recipes you might like to try

North African-spiced Fish Stew

North African-spiced Fish Stew

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

 

Eggs with Spinach & Bacon

Eggs with Spinach & BaconThis is a great home alone dish – quick, easy and tasty – but, it can easily be scaled up to feed two or a crowd. For those who want to skip the meat, just omit the bacon or replace it with chopped sun-dried or semi-dried tomatoes and you have a satisfying meatless dish

Eggs with Spinach & Bacon

Serves 1

1 small onion, diced
1 rasher bacon, cut into strips
olive oil
1 small clove garlic, finely chopped
a couple handfuls of shredded spinach
1-2 free-range eggs
Smoked Chipotle Flake or freshly ground black pepper
bread of your choice, toasted (optional)

1              Place onion, bacon and a splash of oil in a frying over a
medium heat, cover and cook for 8-10 minutes or until onion is soft and translucent. Add garlic and cook, stirring, for 20 seconds or until fragrant.

2              Add spinach, cover and cook for 4-5 minutes or until spinach wilts. Make 1 or 2 wells in the spinach mixture and break an egg into each well. Cover and cook for 3-5 minutes or until eggs are cooked to your liking. Sprinkle with chipotle flake or black pepper and serve immediately with toast, if desired.

So tell me, what do you cook when you are home alone?

Where did the ingredients for this dish come from:
Onion, garlic, spinach: Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard Ingredients: vegetable oil, ginger, stock, canned tomatoes, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Sautéed Lamb Kidneys with Spinach, Treviso Style

Sautéed Lamb Kidneys with Spinach, Treviso Style

This recipe is based on one from Marcella Hazan’s The Essentials of Classic Italian Cooking (regular readers know this is a favourite
cookbook of mine) the Treviso style refers to how the kidneys are treated, firstly soaking them in a vinegar/water mixture then lightly sautéeing and rinsing before the final cooking all of which, as
Marcella says helps, ‘extract some of the liquid responsible for the sharpness that is sometimes an objectionable component of kidney flavour’.

And, it certainly does tone down the flavour – so is a good dish if you are introducing someone to kidneys for the first time or trying to persuade someone who is hesitate about eating kidneys.

Sautéed Lamb Kidneys with Spinach, Treviso Style

Marcella’s recipe tosses parsley through at the end, but there still seems to be a bit of a shortage around here at the moment, so I tossed through some chopped spinach leaves and scattered with new seasons green
onions

Serves 4

10-12 (about 500g) lamb kidneys, split in half
½ cup vinegar
1 small onion, finely chopped
butter
vegetable oil
1 bunch spinach, leaves chopped
sliced green onions

1              Place kidneys in a bowl with vinegar and enough cold water to cover. Let soak for at least 30 minutes.

2              Drain kidneys and pat dry. Cut into very thin slices and when you reach the whitish core, cut around it and discard.

3              Heat a frying pan over a medium heat, add kidneys and cook, tossing, for 2 minutes or until kidneys become greyish and give up some dark red liquid. Remove kidneys from pan, place in a colander or sieve and rinse under cold running water. Drain and pat dry with paper towels.

4              Clean and dry pan. Place onion, a knob of butter and a good splash of oil in frying pan over a medium heat and cook, stirring
occasionally, for 4-5 minutes or until onion is pale gold. Add kidneys and cook, stirring, for 2-3 minutes or until kidneys are cooked.
Season with a grind of salt and black pepper. Serve scattered with green onions.

So tell me, do you eat offal and if so, what is your favourite?

Where did the ingredients for this dish come from:
Lamb kidneys: Mad Butcher – Hastings; Onion, spinach: Krismaw Gardens – Hastings; Green onions: JJ’s Organics –  Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vinegar, butter, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other recipes using kidneys you might like to try:

Lamb’s Kidneys in Leek & Mustard Sauce

Lamb’s Kidneys in Leek & Mustard Sauce

Devilled Kidneys & Bacon

Devilled Kidneys & Bacon

Indian Spiced Lamb’s Kidneys

Indian Spiced Lamb’s Kidneys

 

Spiced Spinach & Celery Braise

Spiced Spinach & Celery Braise

I do find these last few weeks of winter challenging – most of the winter vegetables have disappeared or are past their best and the spring ones are yet to make an appearance. But, spinach and celery are plentiful and make a warming and interesting side for any pan-cooked or roasted meat, chicken or fish.

Spiced Spinach & Celery Braise

Serves 4

1 onion, diced
2 sticks celery, sliced
vegetable oil
1 tsp ground cumin
1 tsp ground coriander
¼ tsp turmeric
¼ tsp chilli powder, or to taste
1 bunch spinach, leaves chopped

1          Place onion, celery and a splash of oil in large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2          Add cumin, coriander, turmeric and chilli and cook, stirring, for 30 seconds or until fragrant. Add spinach, cover and cook, tossing occasionally, for 4-5 minutes longer or until spinach wilts. Season with a grind of salt, if necessary.

So tell me, which vegetables do you use at the end of winter?

Where did the ingredients for this dish come from:
Spinach, onion: Krismaw Gardens – Hastings; JJ’s Organics: Celery – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers
Hastings; Store Cupboard Ingredients: vegetable oil, cumin,
coriander, turmeric, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Roast Pumpkin & Chickpea Curry

Roast Pumpkin & Chickpea CurryRoasted pumpkin wedges topped with a fragrant lentil and chickpea curry makes a warming and satisfying vegetable packed winter bowl meal.

Roast Pumpkin & Chickpea Curry

Serves 4

1kg pumpkin, seeds removed, cut into thin wedges
vegetable oil
1 onion, sliced
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp cumin
1 tsp turmeric
¼-½ tsp chilli powder, or to taste
1 cup red lentils
400g can diced tomatoes
3 cups vegetable stock
400g can chickpeas, rinsed and drained
1 bunch spinach, leaves shredded
natural yogurt, to serve
a good handful of fresh coriander, roughly chopped

1              Preheat oven to 200°C. Place pumpkin on a baking tray, brush with oil, season with a grind of salt and roast for 25-30 minutes or until pumpkin is cooked.

2              Place onion and a good splash of oil in a saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent. Add garlic, ground
coriander, cumin, turmeric and chilli powder and cook, stirring, for 30 seconds or until fragrant.

3              Add lentils and stir to coat. Add tomatoes and stock, cover, bring to simmering and simmer for 20-25 minutes or until lentils are cooked and sauce thickens. Add chickpeas and spinach, cover and cook until spinach wilts and chickpeas are heated through. To serve, spoon chickpea curry over roasted pumpkin wedges, drizzle with
yoghurt and scatter with coriander.

So tell me, what is your favourite winter vegetable meal?

Where did the ingredients for this dish come from:
Onion, garlic, pumpkin, spinach: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings;
Coriander: The Chef’s Garden @ Epicurean – Hastings; YoghurtOrigin Earth – Havelock North; Store Cupboard Ingredients:
vegetable oil, salt, ground coriander, cumin, turmeric, lentils,
tomatoes, stock, chickpeas.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other recipes using chickpeas you might like to try:

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

 

Smoked Salmon & Spinach Frittata

Smoked Salmon & Spinach Frittata

Frittata is one of my go-to dishes – when I know I have to put
something on the table, but don’t feel or have the inclination to cook (not very often), more often than not, I will look at what I have got and make a frittata.

So it was that a lovely piece of hot smoked salmon and a lush bunch of spinach met each other in this incredibly easy, but sure to please frittata – its substance and flavour belies just how little effort is
required. The other thing I love about frittatas, is they can be served as they or with a side of mixed leaves or crusty bread – dinner done.

Remember, as the pan is goes under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle wrap in several layers of aluminium foil to protect.

Smoked Salmon & Spinach Frittata

There is no need to peel the potatoes, but take care not to overcook them. I usually cook the potatoes in the microwave – simply wash, then place on a paper towel in the microwave and cook on HIGH (100%) for 3-5 minutes or until just tender, remember they get a bit more cooking in the pan and as the frittata cooks.

Serves 2-4

4 free-range eggs, lightly beaten
50g butter
2 medium potatoes, scrubbed, cooked and chopped
1 bunch spinach, leaves shredded
300g hot smoked salmon, skin and bones removed, flesh flaked
½ cup crumbled feta

1              Break eggs into a bowl and whisk with a fork until evenly blended. Set aside.

2              Preheat oven grill.

3              Melt butter in a heavy-based frying pan over a medium heat, add potatoes and cook for 5 minutes or until potato starts to brown. Add spinach, mix to combine, cover and cook for 3-4 minutes or until spinach wilts. Add salmon and toss to combine.

4              Pour egg mixture over ingredients in pan and push to
distribute evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be
uncooked. Scatter with feta, place under grill and grill for 5 minutes or until top just sets and cheese melts.

5              Loosen and serve straight from the pan or slide onto a
serving platter.

So tell me, what is your go-to dish?

Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Potatoes, spinach: Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other frittatas you might like to try:

Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese Frittata

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Baked Eggplant & Capsicum Frittata

Baked Eggplant & Capsicum Frittata

 

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

This warming fish and potato stew uses ground cumin and smoked chipotle flakes – favourite Mexican spices – to create a one-dish meal that is sure to be welcome on a chilly winter evening.

Mexican-spiced Fish & Potato Stew

While a true Mexican dish would be more likely to use corn than spinach, as mentioned previously the spinach is really good here at the moment, so I used that it rather than frozen corn.

Serves 4

1 onion, diced
olive oil
500g potatoes, scrubbed and thinly sliced
1 clove garlic, finely chopped
1 tbsp ground cumin
½ tsp smoked chipotle or red pepper flakes, or to taste
400g can diced tomatoes
sea salt and freshly ground pepper
1 bunch spinach
500g firm white fish fillets of your choice
a good handful of fresh coriander, chopped, plus some leaves to
garnish

1              Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

2              Add potatoes, garlic, cumin and chipotle flake and mix to combine. Add tomatoes, rinse can out with water and add to pan. Season with a grind each of salt and black pepper. Cover, bring to simmering and simmer for 15-20 minutes or until potatoes are
tender.

3              Add spinach, cover and cook for 3-4 minutes or until wilted.

4              Add fish, cover and cook for 4-5 minutes longer or until fish flakes when tested with a fork. Add coriander and check seasoning. To serve, ladle into bowls and scatter with coriander leaves.

So tell me, which are your favourite herbs and spices to use with fish?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, spinach: Krismaw Gardens – Hastings; Smoked chipotle flakes: Orcona Chillis ‘n
Peppers
– Hastings; Coriander: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
canned tomatoes, ground cumin, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other warming fish dishes you might like to try:

Coriander Fish Curry

Coriander Fish Curry

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

Fish Yassa

Fish Yassa

 

Indian Spiced Meatballs in Spinach Sauce

Indian Spiced Meatballs in Spinach Sauce

While spinach is pretty much available year round, there are times when it is more plentiful and now is one of those times with lovely lush bunches piled high on market stalls – hence the reason so many recipes lately have featured spinach!

Meatballs are always a family favourite and here I have spiced the meatballs which gives lovely pops of flavour.

Indian Spiced Meatballs in Spinach Sauce

Serve over steamed rice – I used brown rice, but white is fine, if you
prefer.

Serves 4

1 onion, chopped
vegetable oil
1 garlic clove, finely chopped
400g can diced tomatoes
2 tbsp tomato paste
1 bunch spinach, leaves chopped
1 cup natural yogurt
INDIAN SPICED MEATBALLS
1 egg, lightly beaten
1 small onion, grated – about ¼ cup
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ tsp chilli powder or to taste
sea salt and freshly ground black pepper
500g beef mince
½-¾ cup panko breadcrumbs

1              Place onion and a splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add garlic and cook, stirring, for 30 seconds.

2              Add tomatoes and tomato paste, rinse can out with water, add to pan, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until sauce reduces and thickens.

3              Steam or microwave spinach, then puree with yogurt. Stir into tomato mixture and cook, stirring occasionally, for 5 minutes.

4              Meanwhile, make meatballs. Place egg, onion, cumin,
coriander, turmeric and chilli powder with a grind of salt and black pepper in a bowl and mix to combine. Add mince and enough
breadcrumbs to form a mixture that holds together. Shape
tablespoons of mixture into balls, place on a plate lined with plastic food wrap and chill until ready to cook.

5              Heat a frying pan over a medium heat, add a splash of oil, then add meatballs and cook, for 2-3 minutes each side or until brown. Remove meatballs from pan and drain on paper towels. Add meatballs to spinach sauce, cover and cook for 4-5 minutes or until meatballs are heated and cooked through.

So tell me, what is your favourite way of serving meatballs?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, spinach: Krismaw Gardens – Hastings; Yoghurt: Origin Earth – Havelock North; Chilli powder – Spitfire: Orcona Chillis ‘n’ Peppers – Hastings; Egg: Verry Eggs – Napier; Store Cupboard Ingredients: canned tomatoes,
cumin, coriander, turmeric, salt, black pepper, panko breadcrumbs.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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